I was so excited to share this great soup this week. Warm, comforting and a little bit cheesy. Yum! So I wrote up the recipe, my daughter took a great picture, and I sat down to finish the post. And then I realized…

I had already posted it last summer! (It doesn’t seem like a summer soup to me, but when I remember how cold our summer was, it all made sense.)

Rats. But then I remembered it’s my blog, so I can do what I want. And I want to feel productive this week so I’m posting it anyways. It’s a better picture anyways (thanks Anna!).

Broccoli Cheese and Potato Soup

1 small onion, chopped

1 carrot, chopped

1 celery stalk, chopped

2 cloves garlic, chopped

1 Tbsp. butter

2 Tbsp. flour

3 cups vegetable or chicken broth

1 cup fat-free evaporated skim milk

3 cups peeled and diced potatoes

salt and pepper

4 cups broccoli florets, chopped into small pieces

1 1/2 ounces sharp cheddar cheese (I used Coastal Cheddar)

1 Tbsp. shredded parmesan cheese

Chop onion, carrot, celery, garlic in a food processor until finely chopped, but not mushy.

In a large soup pot, melt butter. Add chopped vegetables and saute on low heat until soft, about 5 minutes.

Add flour, salt and pepper and stir until smooth.

Add broth, evaporated milk and potatoes and set heat to high until it comes to a boil. cover and cook on low until potatoes are soft, about 10-15 minutes.